These 21 Day Fix Grilled Pork Tacos combine bright summer flavors with a fresh avocado‑peach salsa. Chop the salsa, fire up the grill, and dinner will be ready in no time.
Summer produce shines in this simple, flavorful dinner. Ripe peaches, creamy avocado, crisp peppers and red onion come together in a salsa that pairs perfectly with quick-grilled pork. The recipe is easy enough for a weeknight, yet bright and festive enough for weekend gatherings or casual entertaining.
I love recipes that highlight seasonal ingredients and require minimal hands-on time. The salsa comes together in minutes—just chop and toss—while the pork is seasoned and grilled without a long marinade. Serve the pork sliced or shredded in warmed corn tortillas and top with the peach avocado salsa and a smear of lime‑kissed Greek yogurt for a fresh finish.
This dish is versatile: use pork chops or pork tenderloin, double the salsa for extra brightness, and adjust jalapeño to control the heat. Corn tortillas keep the tacos light, and shredded lettuce or cabbage adds a crunchy counterpoint to the juicy pork and silky avocado.
Grilled Pork Tacos with Avocado Peach Salsa
Author: Nancylynn
Grilled pork tacos combine perfect summertime flavors with a fresh, homemade avocado peach salsa. Chop and mix the salsa, then fire up the grill to have dinner ready in no time.
Servings: 4 servings
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins
Ingredients
Tacos
- 1 lb boneless pork chops
- 1 tablespoon salt‑free taco seasoning
- Olive oil spray (or a light brushing of oil)
- Salt and pepper, to taste
- 8 corn tortillas
- 1/2 cup shredded lettuce or cabbage
Peach Avocado Salsa
- 2 peaches, pitted and finely chopped
- 2/3 cup ripe avocado, diced
- 1 small red or orange bell pepper, finely chopped
- 1/2 cup red onion, diced
- Minced jalapeño, to taste
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
- Greek yogurt mixed with fresh lime juice (optional topping)
Instructions
- Combine all salsa ingredients in a bowl, season to taste, and refrigerate while you prepare the pork. The flavors benefit from a short rest.
- Using a meat tenderizer or the flat side of a heavy pan, gently pound the pork chops until they are an even thickness for quick, even cooking.
- Lightly coat the pork with olive oil spray or brush with oil. Season both sides with salt, pepper, and the salt‑free taco seasoning.
- Preheat the grill to medium‑high. Grill the pork 4–5 minutes per side, or until cooked through and juices run clear. Remove from the grill and let the pork rest for a few minutes before slicing.
- While the pork rests, lightly spray the corn tortillas with olive oil and warm them on the top rack of the grill for about a minute until pliable and warm.
- Assemble tacos: spread a thin layer of lime‑flavored Greek yogurt on each tortilla (if using), add shredded lettuce or cabbage, top with sliced pork and spoonfuls of the peach avocado salsa. Serve immediately.
Notes
21 Day Fix: Per 2 tacos: 1 RED, 1 YELLOW, 1/2 PURPLE, 1/2 GREEN, 1/2 BLUE.
WW (approx): 8 points per 2 tacos (calculated using maple syrup and omitting Greek yogurt).
Nutrition (per serving — 2 tacos)
- Calories: 429 kcal
- Carbohydrates: 48 g
- Protein: 32 g
- Fat: 14 g
- Fiber: 9 g
- Sugar: 12 g
- Sodium: 173 mg
- Potassium: 1503 mg
- Vitamin C: 134 mg
- Calcium: 253 mg
- Iron: 8 mg
This recipe highlights seasonal fruit and simple grilling techniques for a fast, flavorful meal. The peach avocado salsa is the star: sweet, creamy and bright with lime and cilantro, it complements the savory seasoned pork beautifully. Adjust the heat level with jalapeño or swap in a milder pepper to suit your family’s taste. For a lower‑carb option, serve the pork over a bed of greens instead of tortillas.
If you try this recipe, consider making an extra batch of salsa to enjoy the next day — it’s great on salads, grain bowls, or with grilled fish. Simple, seasonal, and satisfying: these grilled pork tacos are a reliable go‑to for warm weather meals.